Balsamic Fig Pork Tenderloin with Roasted Carrots and Thyme Potatoes

This dish brings together the unexpected pairing of sweet fig jam and tangy balsamic vinegar, creating a sauce that perfectly complements tender pork tenderloin. Roasted carrots and thyme-infused potatoes round out the meal for a satisfying and flavorful dinner.

With simple preparation and bold flavors, this recipe is perfect for a weeknight meal that feels special. The pork is seared to golden brown, then finished in the oven, while the sauce comes together quickly in the same pan.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Strip the thyme leaves from the stems and chop until you have 2 teaspoons. Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil, half the chopped thyme and a pinch of salt and pepper. On the other side, toss the carrots with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. While the vegetables roast, pat the pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add the pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer the pork to a second baking sheet.
4. Roast the pork on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board and let rest for a few minutes, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the stock concentrate, balsamic vinegar, fig jam and ¼ cup water. Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in the butter until melted. Season with salt and pepper.
6. Divide the potatoes, carrots and pork among plates. Drizzle the pan sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to ensure they are cooked through.

Can I substitute fig jam?

Fig jam can be replaced with another fruit jam like apricot or raspberry, though the flavor will differ.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.